The Most Chemically Treated Fruits and Veggies You Should Really Avoid

15. Green Beans: A Snap to Cook, Not So Clean

Green beans may look harmless, but they frequently test positive for a cocktail of pesticide residues—including some banned in other countries. Their tender pods are magnets for pests, prompting heavy spraying throughout the growing season. The USDA has detected residues from over a dozen pesticides on conventional green beans, including acephate, an insecticide linked to developmental concerns. While their fiber and folate content are great for health, the pesticide load is worth noting. To reduce exposure, opt for organic, steam instead of boil, and consider trimming both ends before cooking. These green stalks may deserve a second rinse.

16. Hot Peppers: A Fiery Flavor with a Chemical Backdraft

Hot peppers, with their fiery flavor and potent health benefits, are another thin-skinned culprit on the Dirty Dozen list. Like their bell pepper cousins, they are highly susceptible to pests and fungal diseases, requiring frequent applications of insecticides and fungicides. Residues of chemicals such as chlorpyrifos and acephate, both linked to neurological effects, have been detected on hot peppers. Since the skin is often eaten, the risk of ingesting these residues is high. For a safer choice, prioritize organic hot peppers or grow your own to ensure your spicy food is also a clean food.